Low-carb, Paleo, Keto, THM Lemon Bars!!

Ok, so I am a fan of lemon if you can’t already tell from my last post Peppermint, Lemon Tea

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Since it’s spring, a LOT of people have head stuff going on!! Sinus junk and whatnot. Anyways, if you are one of those victims of spring…I suggest you check that tea out! Now, on to this lovely new recipe full of spring goodness!

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I made a Simple Simon crust from the THM book. Trust me when I say the name says it all!! 3 ingredients, and SUPER FAST to throw together! I used Bob’s Red Mill Coconut I love when there are brands you can trust to be truly good ingredients! For Coconut oil…we get serious. We get the big tub from Sam’s Club! (Linked here)

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Since all my friends in Arizona just had Citrus Season, you all can make this pronto!! I heard it was an abundant year too. I’ve always been a fan of all things lemon. Be it a lemon tart, lemon-head, (No I don’t eat those anymore) lemon drops, or even lemon cake. Making myself hungry over here.

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So I just noticed something, and I’m wondering if anybody else has noticed yet. In my pictures, the utensils are always on the left hand side. Yup I’m lefthanded and proud of it! Any fellow lefties out there??

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The lemons on top were my mom’s idea. She’s always got the best ideas! It’s amazing how a little detail can really enhance a picture.

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Another little detail, also my mom’s fantastic idea! When taking pictures a lot of times you forget about the little, but important things. That’s what your mom is for. Also just a side note, this tastes AHHMAZING with my Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) on top! Trust me on this. It mellows out the lemon slightly but isn’t overpowering.

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Low carb, Paleo Lemon Bars

Prep Time10 minutes
Cook Time10 minutes
Chill time1 hour
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Lemon topping

  • 3 lemons
  • 3-4 tbsp pyure (Or preferred sweetener)
  • 2 tsp gelatin (If you want a more jello like texture add more)
  • 1/2 tsp salt
  • 1/4 tsp xanthem gum (If you don't have this just add extra gelatin)
  • 1 cup water

Crust

  • 1&1/3 cup Coconut (ground)
  • 2 tbsp coconut oil
  • 1 tsp pyure

Instructions

  • Grind your coconut in your blender or food processer till it's like a flour.
  • Mix in the pyure.
  • Melt your coconut oil and mix with your dry coconut mixture.
  • Press firmly into a 8x8 and chill while you make the topping.
  • Juice 3 lemons (Or less if you want a milder lemon flavor) Strain into a bowl and set aside.
  • Mix your pyure, gelatin, salt,  and, xanthem gum in a small bowl.
  • Put the water into a medium sauce pan and slowly whisk in the dry mixture.
  • Turn the burner to medium heat and stir frequently until it comes to a boil. Then remove from the stove and whisk in the lemon juice. 
  • Refrigerate to until set up.
  • Remove the lemon mixture from the fridge and press through a strainer with a fork. Then pour over the coconut crust and put back into the refrigerator to firm up.
  • Enjoy!!